Results 1 to 10 of about 876,917 (302)

Isolation and Characterization of an Antifungal and Plant Growth-Promoting Microbe

한국균학회지, 2021
Fungal diseases including anthracnose, stem rot, blight, wilting, and root rot of crops are caused by phytopathogens such as Colletotrichum species, Sclerotinia sclerotiorum, Phytophthora species, and Fusarium oxysporum and F.
Se Won Park, Hee-Jong Yang, Ji Won Seo, Ji Won Kim, Su-ji Jeong, Gwangsu Ha, Myeong Seon Ryu, Hee Gun Yang, Do-Youn Jeong, Hyang Burm Lee   +9 more
doaj   +1 more source

Protection against Osteoporosis by Fermented Mulberry Vinegar Supplementation via Inhibiting Osteoclastic Activity in Ovariectomized Rats and Osteoclastic Cells

Fermentation, 2022
Menopause increases the osteoporosis risk, to which phytoestrogen intake can be beneficial. This study hypothesized that mulberry vinegar had a preventive effect on osteoporosis by decreasing osteoclastic activity.
Eun Jung Yim, Seung Wha Jo, Hyeon Jin Kang, Seul Ki Park, Kang Yeol Yu, Do-Youn Jeong, Sunmin Park   +6 more
doaj   +1 more source

Research Progress on the Correlation between the Intestinal Microbiota and Food Allergy

Foods, 2022
The increasing incidence of food allergy is becoming a substantial public health concern. Increasing evidence suggests that alterations in the composition of the intestinal microbiota play a part in the development of food allergy.
Hui Yang, Yezhi Qu, Yaran Gao, Shuyuan Sun, Rina Wu, Junrui Wu   +5 more
doaj   +1 more source

Bacterial Community and Anti-Cerebrovascular Disease-Related Bacillus Species Isolated from Traditionally Made Kochujang from Different Provinces of Korea

Microorganisms, 2021
Traditionally made Kochujang (TMK) is a long-term fermented soybean and rice mixture with red pepper and salts. The ambient bacteria in rice straw and nutrient components of Kochujang influence the bacteria community.
Gwangsu Ha, Hee-Jong Yang, Myeong-Seon Ryu, Su-Ji Jeong, Do-Youn Jeong, Sunmin Park   +5 more
doaj   +1 more source

Evaluation of Body Changes and the Anti-Obesity Effect after Consumption of Korean Fermented Food, Cheonggukjang: Randomized, Double-Blind Clinical Trial

Foods, 2023
Cheonggukjang is a traditional Korean fermented soybean food with potential health benefits. For this reason, Cheonggukjang is consumed in the form of pills in addition to being used as a food ingredient.
A Lum Han, Su-Ji Jeong, Myeong-Seon Ryu, Hee-Jong Yang, Do-Youn Jeong, Yoo-Bin Seo   +5 more
doaj   +1 more source

Alleviation of Neuronal Cell Death and Memory Deficit with Chungkookjang Made with Bacillus amyloliquefaciens and Bacillus subtilis Potentially through Promoting Gut–Brain Axis in Artery-Occluded Gerbils

Foods, 2021
Short-term fermented soybeans (chungkookjang) with specific Bacillus (B.) spp. have anti-obesity, antidiabetic, and anti-stroke functions. We examined the hypothesis that the long-term consumption of B.
Ting Zhang, Myeong-Seon Ryu, Xuangao Wu, Hee-Jong Yang, Su Ji Jeong, Ji-Won Seo, Do-Yeon Jeong, Sunmin Park   +7 more
doaj   +1 more source

Influence of Three Non-Saccharomyces Yeasts on Fermentation and Volatile Components of Italian Riesling White Wines

Shipin gongye ke-ji, 2022
In this study, three commercial non-Saccharomyces yeasts, i.e., Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans were tested in combination with Saccharomyces cerevisiae to produce Italian Riesling white wines, with the ...
Hongjiang ZHOU, Wenguang JIANG, Shili RUAN, Jiming LI   +3 more
doaj   +1 more source

Anti-cancer Potential of Polysaccharide Extracted From Polygonatum sibiricum on HepG2 Cells via Cell Cycle Arrest and Apoptosis

Frontiers in Nutrition, 2022
Polygonatum sibiricum is one of the most widely used traditional Chinese medicine in China. Polygonatum sibiricum polysaccharide (PSP) is the main functional component of Polygonatum sibiricum.
Mo Li, Mo Li, Yumeng Liu, Henan Zhang, Yanfeng Liu, Weiming Wang, Shengbo You, Xinyu Hu, Meijun Song, Rina Wu, Junrui Wu   +10 more
doaj   +1 more source

Research Progress of Microorganisms in Pickles and Their Relationship with Flavor and Quality of Products

Shipin gongye ke-ji, 2022
Pickle is a traditional Fermented food in China, which has a history of thousands of years. Pickles have attracted wide attention as a health food in the world because of their unique flavor, quality and probiotics.
Tong LI, Rina WU, Qisheng ZHANG, Fangfang WANG, Chunli LIU, Ruixue DING, Danli YAN, Junrui WU   +7 more
doaj   +1 more source

Application and Research Progress of Intelligent Bionics in Food Fermentation

Shipin gongye ke-ji, 2022
With the development of science and technology, food processing and manufacturing have become more intelligent. Under the premise of food nutrition and safety, it is necessary to improve food manufacturing efficiency and sensory quality.
Liangchao DAI, Rina WU, Dongbing TAO, Liang ZHANG, Jian ZANG, Junrui WU   +5 more
doaj   +1 more source